Latest dispatches

Cooking with Chef David: Crispy Manchego & Marqués de Cáceres Verdejo (12/2023)

Crispy Machego Escarole | frisée | fennel | sherry brown butter vinaigrette | chorizo migas Sherry Brown Butter Vinaigrette Ingredients ● 1 Tbsp dijon mustard ● ½ cup sherry vinegar ● ½ cup brown butter ● ¼ cup canola oil ● 1 tbsp roast garlic puree ● Salt to taste ● Maple syrup to taste Instructions Combine the mustard, sherry, garlic puree, salt, and maple syrup in a bowl. Combine canola oil with the warm brown butter. Slowly whisk in the brown butter mixture until emulsified. Salt to taste. Fried Manchego Cheese Ingredients ● 1 cup AP flour ● 1 egg, lightly beaten ● 1 cup bread crumbs ● 1⁄2 pound manchego cheese cut into slices ● Canola oil for frying ● Honey for drizzling ● Sweet smoked paprika for sprinkling Instructions Place the flour, egg, and breadcrumbs in 3 separate dishes. Dip the cheese slices into each ingredient to coat, starting with the flour and ending with the breadcrumbs. Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed sau

Cooking with Chef David: Paella do Pato & Marqués de Cáceres Reserva

Sofrito Ingredients ● 10 ripe plum tomatoes, (blanched, peeled, and diced) ● 5 red peppers (peeled and diced) ● 4 large onions (diced) ● 8 cloves garlic (minced) ● 2 cups extra-virgin olive oil ● 1 teaspoon sugar ● Salt to taste ● 1 tablespoon Spanish smoked paprika ● 1 teaspoon cumin ● 2 teaspoons adobo ● 2 to 3 bay leaves Instructions Heat the oil in a medium saucepan over medium or medium-low heat. Add the tomatoes, peppers, onions, garlic and salt. Cook, stirring occasionally for 10 minutes, until the onions are tender. Add the smoked paprika, cumin, sugar, adobo, and bay leaves; mix well. Continue cooking on medium-low heat. Stir occasionally (to prevent burning) for 30 more minutes until the olive oil begins to separate and sofrito appears broken. Taste and add salt as needed. Remove the bay leaves before serving or storing (let cool before storing). Duck Paella Ingredients ● 2 tablespoons olive oil ● 2 cups sofrito ● 2 cups calasparra rice ● ¼ cup chicken stock ● 2 duck confit

Cooking with Chef David: Tuna Tartare & Marqués de Cáceres Cava (12/2023)

Tuna Tartare Pata Negra, pickled currants, pistachio butter, pumpkin seed oil and mint Pistachio Butter ● 2 cups of soaked pistachios (soaked overnight) ● 1 cup water ● ½ cup maple syrup ● ¼ cup “Tando” white balsamic ● 2 teaspoons xanthan gum ● Salt to taste Instructions Combine all the ingredients in a blender and puree until super smooth and silky. Pickled Currants ● 1 cup dried currants ● 1/2 cup sugar ● 1 cup + 3 Tablespoons apple cider vinegar Instructions Combine the sugar and cider vinegar together in a pot and bring to a boil. Once boiling add the currents and bring back up to a boil for 3 minutes. Let cool and store in an airtight container. Tuna Tartare ● 3/4 pound piece of really fresh tuna from a reliable source ● 1/4 cup finely diced shallot ● 2 stalks very thinly sliced green onion ● ½ teaspoon sesame oil ● ½ teaspoon pumpkin seed oil ● ½ teaspoon pickled currants ● 1 tablespoon pistachio butter ● 4 leaves of torn mint ● 2 paper thin slices of pata negra ● Salt to t

#Cerasuolo di Vittoria Classico #DOCG

50% Frappato 50% Nero D’Davola

Touriga Nacional #wine #winestop

Oakley on Wine: Bodacious Red

Looking for a new juicy red to taste?     You can find Bodacious at @Asda supermarkets for only £7.25! Cheers! 🍷 Winery: https://www.falua.pt/en/ #winetasting #wine #winetime #wineoclock

Pineau des Charentes

5 Reasons PDC is the Perfect Wine for the Holidays: • The Flavors!!! • It’s Versatile • Use in the Kitchen • Use in Cocktails • Liw ABV (17.5%)